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Sweetened Potato Fritters

From Italian Cooking and Living, February/March 2004

Chifeletti di patate are a nice sweet snack.

  • 2 pounds baking potatoes, scrubbed, peeled and chopped
  • salt
  • 4 tablespoons butter, softened
  • 3/4 cup granulated sugar
  • 2 cups flour
  • 2 eggs vegetable oil for frying
  • confectioners' sugar for dusting

Place the potatoes in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil, then lower the heat, and simmer until tender, about 12 to 15 minutes. Drain the potatoes, transfer to a bowl, and mash using a potato masher or fork. Let cool, and season with salt. Add the butter, sugar, flour and eggs, and mix well. In a large saucepan, bring 2 inches of oil to 350. Form the dough into small crescents, and carefully lower them into the hot oil. Fry until golden brown, about 5 minutes. Remove from the oil using a slotted spoon, and drain on paper towels. Dust with confectioners' sugar, and serve. Serves 6 to 8



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